Shimaya, Kombu Dashi Powder, 128g
Instant kelp stock, clean and fish-free.
Kombu dashi powder is the quick way to a kelp stock: premium kombu milled fine, dissolving into a light, sweet, savoury broth with no fish in it. It gives the clean umami of a kelp dashi in seconds, the go-to base when you want something delicate or meat- and fish-free. 128g.
Why Operators Choose This
- No fish: a kelp-only stock, the base for plant-based and fish-free dishes.
- Clean umami: light, sweet and savoury, without colouring the dish.
- Speed: a kombu dashi in seconds, no overnight steep.
- The pioneer: Shimaya helped bring instant dashi to the everyday kitchen.
How to Use
- Instant dashi: dissolve in hot water for a quick kelp stock.
- Light soups: miso soup and clear soups where you want no fish note.
- Hot pot: a clean kombu base for nabe and shabu-shabu.
- Seasoning: stir into dressings, simmered vegetables and rice for gentle depth.
Dashi (出汁) is the savoury stock at the base of Japanese cooking. Kombu dashi is the version drawn from kombu (昆布, kelp) alone, with no bonito, giving a lighter, sweeter and entirely fish-free stock. Kombu is one of the richest natural sources of glutamate, the compound behind umami, which is why a kelp-only dashi still tastes deeply savoury. Shimaya, based in Yamaguchi, helped popularise instant dashi from the 1960s, putting a quick kombu stock within reach of any kitchen.
Learn more: Kombu Dashi (Kelp Stock)
What does kombu dashi taste like?
Clean, light and gently sweet, with a soft, savoury depth and none of the smoky, fishy note of a bonito stock. It is the most subtle of the dashi family, which is its strength: it adds umami and roundness without taking over, so delicate ingredients stay in front. As a made-up stock it is pale and mild; used dry it seasons quietly. It is the dashi to reach for when you want savouriness without a marine or smoky edge.
| Type | Kombu dashi 昆布だし (kelp stock powder) |
| Brand | Shimaya |
| Origin | Japan (Yamaguchi) |
| Net Weight | 128g |
| Best Used As | Fish-free kelp dashi for light dishes |
Is kombu dashi suitable for fish-free and plant-based cooking?
Kombu dashi is made from kelp alone, with no bonito or other fish, which is exactly why it is the classic base for fish-free and plant-based Japanese cooking. It delivers real umami from the kelp's natural glutamate without any animal ingredient in the stock itself. For full dietary certainty always check the pack, which is the source of truth, but a kelp-only dashi is the standard route to a savoury Japanese stock without fish.
How much kombu dashi powder do I use?
Start with around one teaspoon per 200ml of hot water, about a tablespoon per litre, and adjust to taste. Stir until dissolved. Because kombu dashi is mild, you can use it generously without it dominating, but the powder still carries some salt, so taste before adding soy or salt. To deepen it into a fuller stock, combine with a bonito dashi to make awase dashi.
How should I store it?
Keep it sealed in a cool, dry place away from steam and direct light. Fine powder draws in moisture and clumps if left open near the stove, so reseal the pack or decant into an airtight container and use a dry spoon. Kept dry, it holds its flavour until the date on the pack.
SKU : S0005